Rating: 4 stars
90 Ratings
  • 5 star values: 38
  • 4 star values: 25
  • 3 star values: 12
  • 2 star values: 11
  • 1 star values: 4

Great fall dish! Our family uses it as a Thanksgiving side. Can be made vegetarian by leaving out bacon and substituting vegetable stock for chicken stock.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.

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  • Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.

  • In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.

  • Bake in preheated oven for 40 minutes.

  • Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.

Nutrition Facts

169 calories; protein 6.2g; carbohydrates 25.4g; fat 6g; cholesterol 17.5mg; sodium 386.8mg. Full Nutrition
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